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Rhubarb Crumble Pots

Layers of delicious creamy custard, whipped orange cream, rhubarb compote and toasted crumble topping.
Cuisine english
Servings 4 Pots


Rhubarb Compote

  • 250 g Rhubarb
  • 50 g Caster sugar

Orange Cream

  • 1 Orange
  • 300 ml Double cream

Vanilla Custard

  • 300 ml Whole milk
  • 2 Eggs yolks
  • 1 tbsp Caster sugar
  • ½ tbsp Cornflour
  • 1 Vanilla pod

Oat Crumble Topping

  • 50 g Plain flour
  • 40 g Cold butter
  • 30 g Rolled oats
  • 50 g Light brown sugar


Rhubarb Compote

  • Cut the rhubarb into 2cm pieces.
  • Place in a saucepan with the sugar, 25ml of water and cover with a lid
  • Cook for 15-20 minutes until the rhubarb has broken down.
  • Place to the side and allow to cool.

Whipped Orange Cream

  • In a Bowl, whip the double cream until soft peaks.
  • Zest in the orange and fold until fully incorporated.

Vanilla Custard

  • Slice the vanilla pod in half and scrap out the seeds. Pour the the milk into a pan and add the seeds. Bring the milk just to a boil.
  • Remove from the heat and leave to cool slightly.
  • In a bowl, whisk together the egg yolks, sugar and cornflour until light and pale.
  • Gradually add the warm milk to the egg mixture.
  • Then pour the mixture back in the pan and cook gently for 15-20 minutes or until it thicken to your desired consistency. place to the side and allow to cool.

Oat Crumble Topping

  • Blend the flour and butter together in a food processor until it forms a breadcumb texture.
  • Add in the rolled oats and sugar and stir together until evenly distrubuted.
  • Place on a baking tray and cook for 30 minutes until golden and crisp.


  • Assemble alternating layer of rhubarb compote, vanilla custard, orange cream and oat crumble topping fishing with the crumble topping.
Keyword cream, crumble, custard, dessert, orange, pot, rhubarb, vanilla